We don't do fish sticks at our house. They just aren't something we really enjoy.

This was reaffirmed a couple of years ago when the Man asked for a special birthday dinner, just like his English mum used to make: fish sticks, peas and tater tots.

"Really?" I asked. "I will make you anything you want for your birthday. Fish sticks? How about I get some nice shrimp or maybe splurge on lobster tails? Cedar-planked salmon? Anything else?"

Nope. Fish sticks. Right down to the tartar sauce from a jar.

Let's just say the meal did not live up to his childhood memories.

But he did appreciate the effort (or lack thereof) that I put into cooking his pre-formed, frozen foods. And now he appreciates all the days when I do not cook like that.

We are hoping that our son also will appreciate the effort I put into meals. At 2, mostly he is just shoving the food in. Fuel for active toddler legs and brain.

But every once in a while I see a true glimmer in him when I hit on something he really likes.

Lucky for me, I see that glimmer a lot when I make fish. The kid just loves it. From the basics like tilapia and salmon and mahi mahi to the extravagant rare splurges like shrimp and crab and lobster, he loves it all.

Sure, he calls it chicken – he does that with pork and beef, too – but I don't care what he calls it as long as he eats it with gusto, makes "mmm mmm" noises and asks for more.

I know people who say their kids will not even be at the same table if fish is served. As someone who loved fish as a kid, I don't really get that. But I know it happens. And tastes can change. I mean, I hated strawberries and sweet potatoes as a kid, but I love them now.

And if there is a secret for getting more kids to eat fish, I wish I knew it and could share it with everyone.

We started him on it early, with the blessing of the pediatrician, going with mild things like tilapia and moving on gradually to stronger fish and finally shellfish. Plus, it's something we eat often, therefore he eats it often.

To keep things interesting, I try to find different ways to prepare it, adding flavor with sauces or marinades.

We seem to like a lot of tangy things. I have been on a kick lately with using mustard, so a recipe I saw in "The Mom 100 Cookbook" that used mustard and balsamic vinegar to make a glaze for a thick, meaty fish like halibut, seemed like a good one to try.

And it was. Olive oil and balsamic vinegar make the base for the glaze; mustard gives it a little thickness, and a bit of brown sugar brings it all together with just the right amount of sweetness to balance the sour. A little garlic zips it all up.

A quick soak in the glaze and the fish is on its way to the oven to roast in less than 10 minutes.

A thick, meaty fish such as halibut does well when baked in a sweet-sour balsamic glaze. JILL L. REED, THE ORANGE COUNTY REGISTER
Olive oil and balsamic vinegar are the base for a glaze that also includes brown sugar, Dijon mustard and garlic. The mixture makes a nice, light glaze that works well with fish. JILL L. REED, THE ORANGE COUNTY REGISTER
A balsamic vinegar glaze has a little brown sugar and mustard for a nice sweet-sour tang. JILL L. REED, THE ORANGE COUNTY REGISTER
Thick pieces of fish, like this halibut, soak in the balsamic glaze for about 15 minutes before going into the oven to roast at high heat. JILL L. REED, THE ORANGE COUNTY REGISTER
The fish comes out of the oven with a light coating of the balsamic vingear glaze. It is a simple, yet flavorful preparation that pairs well with rice and sauteed greens. JILL L. REED, THE ORANGE COUNTY REGISTER
Halibut comes out nicely when roasted, retaining its meaty yet flaky texture. Other fish that would work well with this preparation include mahi mahi, cod, salmon or Arctic char. JILL L. REED, THE ORANGE COUNTY REGISTER
Recipe for sweet-sour balsamic glazed fish is based on a dish from "The Mom 100 Cookbook" by Katie Workman. (Workman Publishing, $16.95) JILL L. REED, THE ORANGE COUNTY REGISTER

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